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Sprite and Lemon Cupcake

Do you think that a little cupcake can make anything a little better? If ‘no’ is your answer, then you haven’t tried a sprite & lemon cupcake. Usually, I make these light and puffy cupcakes in summer when a glass of sparkling lemonade follows me everywhere I go, but somehow, I feel like having them right now in mid-winter. In my opinion, this is one of the best cupcake recipes. Well, the second best after the vegan pandan leave and coconut cupcake, which I’m gonna share the recipe later of course 🙂

These sprite & lemon cupcakes are so moist, fresh and soft with interesting crunchy-chewy top. I top them up with some salted- lemonade frosting… and some sprinkle, why not!

What’s your favorite part of baking? Mine… when the cake is in the oven. I love the smell of the batter slowly cooking. The warm butter and natural perfume of vanilla. It’s the time I can grab a book and pour myself a cup of tea.

Salted Lemonade Frosting might sound funny, but it’s not really that salty. I just add a pinch of sea salt in the frosting to light up the flavor of the lemon. And it’s one of those things, you wanna stick your finger in and lick clean.

Now let us bake, shall we?

Sprite and Lime Cupcake

Ingredients:

150 gm plain flour- sifted

250 gm granulated sugar

120 gm soften butter (2/3 cup)

1 tsp vanilla extract

2/3 cup sprite

2 eggs

For Frosting

1 cup soften butter

1 tsp vanilla extract

3 ½ cup powder sugar

2 tsp lemon juice

1 tsp sea salt

3 tsp heavy cream

Preparation:

Preheat the oven to 175 degree C (375 degree F).

Prepare your cupcake liners. Arrange them on the baking trays.

Mix sugar and butter until light and fluffy with electric mixer.

Add eggs one at a time and mix well.

Add the flour and sprite. Then beat at low speed for 2 minutes and then high speed for 3 minutes.
Add the batter in the cupcake cases. The batter should come up at about 1/3 of each cup.
Bake for 20 minutes. Check that the cake is cooked through with a toothpick. If the cake is cooked perfectly, the toothpick should come out clean when stuck in the middle of the cake.
Allow the cupcakes to cool down before frosting.
For the Frosting, using a mixer, cream butter and vanilla extract until smooth. Gradually add sugar and mix well. Slowly add lemon juice and mix until smooth. Then add heavy cream and beat on high heat until get the desired texture. Sprinkle the sea salt in the frosting and gently fold it with a spoon. Make sure you mix well and the salt mix in to the frosting nicely.
Top each cupcake with some frosting and decorate it with some sprinkle if you like.